Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Milk chocolate and preparation method thereof

A chocolate and chocolate base material technology, applied in the direction of milk preparations, dairy products, cocoa, etc., can solve the problems of affecting the taste, commercial impact, serious blooming, etc., to avoid nutritional damage, reduce the difficulty of eating, and prevent sticking Effect

Inactive Publication Date: 2016-01-20
HANGZHOU QIAOZHIHE FOOD
View PDF5 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The study found that after it was placed at room temperature, it bloomed severely, which affected the taste and had a certain impact on business

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Milk chocolate and preparation method thereof
  • Milk chocolate and preparation method thereof
  • Milk chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6

[0079] S1, Pretreatment of raw and auxiliary materials: select qualified white sugar, cocoa butter, cocoa liquor, alkalized cocoa powder, whole milk powder, PGPR, lecithin, vanillin, spar and monoglyceride;

[0080] Weigh white granulated sugar, cocoa butter, cocoa mass, alkalized cocoa powder, and whole milk powder according to the formula and mix them;

[0081] S2, fine grinding: finely grind the mixed chocolate base material in a chocolate fine grinder until the particle size is 20-100 μm;

[0082] S3, refining: place the finely ground chocolate base in a conch, keep warm at 50-55°C and stir to make it melt and mix evenly;

[0083] After it is completely melted and mixed, add the formulated amount of PGPR, lecithin, vanillin, Span 65 and monoglyceride, keep it warm at 50-55°C for 1-5 hours, and keep stirring during the process;

[0084] S4, temperature adjustment: the refined chocolate base material is subjected to temperature adjustment treatment, the steps of temperature...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention aims to provide milk chocolate which is anti-frosting and is capable of reducing or restraining the frosting phenomenon. The milk chocolate is prepared from the following components by weight part: 30-40 parts of white granulated sugar, 30-40 parts of cocoa butter, 1-5 parts of cocoa liquid block, 5-10 parts of alkalized cocoa powder, 20-30 parts of whole milk powder, 0.1-1 part of PGPR, 0.25-2.5 parts of lecithin, 0.03-0.3 parts of vanillin, 0.01-0.1 parts of span and 0.02-0.15 parts of monoglyceride. The invention also discloses a preparation method for the milk chocolate. The preparation method comprises the following steps: pre-treating raw auxiliary materials; finely grinding; refining; regulating temperature; pouring the mould, thereby acquiring the milk chocolate. The preparation method is simple; the products are stable; the product control and the industrial production are benefited.

Description

technical field [0001] The invention belongs to the field of chocolate production, and more specifically relates to a milk chocolate and a preparation method thereof. Background technique [0002] Chocolate is a high-energy, high-nutrition food, which is rich in protein, fat, dietary fiber, carbohydrates, vitamin E, etc., and is deeply loved by people in daily life. High-quality chocolate should be a solid, brittle solid at room temperature, with a smooth, bright reddish-brown surface, and a uniform, fine-grained profile. When people eat it, it will suddenly become soft, melted, melted, refreshing, and the tongue feels delicate and smooth. [0003] In the process of storage and sales of chocolate, there will inevitably be blooming, which can be divided into sugar frosting and fat frosting. Frosting is due to excessive moisture brought in by raw materials or processing, or excessive humidity in the storage environment, and the chocolate is not tightly sealed during the shel...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G1/46A23C9/152
Inventor 蒋学智
Owner HANGZHOU QIAOZHIHE FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com